Kenny McCoy's Peg Leg Punch

Brugal Extra Dry Rum meets Cocchi Americano and Gran Classico in this punch from Kenny McCoy of Ward III and The Rum House. If you're used to thinking of rum punches as sugary, tropical concoctions, this will change your mind. Top off with champagne to taste.

Note: To make simple syrup, combine 1 cup water with 1 cup sugar in a small saucepan and heat over medium heat, stirring constantly, until sugar is dissolved. Cool before using. Simple syrup will keep in a sealed container in the refrigerator for up to 5 days. The ice is an important part of the recipe here—not only to chill, but to add water through ice melt, bringing the proof of your punch down to a party-friendly strength.

Procedures

1

Combine all liquid ingredients in a large punch bowl and add ice. Chill in refrigerator for 1 hour. Top off with champagne; serve with a twist of orange and lemon rind in a chilled rocks glass with 1 large cube of ice.

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I've been a part of Serious Eats since 2006, when I was Ed Levine's first intern. After a stint freelancing for New York and national publications, I came back as the New York editor in 2008 and then the Senior Managing Editor, overseeing all of the other sites that make up the Serious Eats universe. Now, I'm a freelance writer; find me on various corners of the Internet!

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